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Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting
المؤلفون المشاركون
Pursito, Didik J.
Purnomo, Eko H.
Fardiaz, Dedi
Hariyadi, Purwiyatno
المصدر
International Journal of Food Science
العدد
المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-8، 8ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2020-03-28
دولة النشر
مصر
عدد الصفحات
8
الملخص EN
Increasing energy cost has driven the food canning industries to optimize their energy consumption in order to produce safe and shelf-stable foods efficiently.
In the mushroom canning industry, energy efficiency is very critical to improve product (price) competitiveness.
This research aimed at demonstrating total steam consumption to achieve the same sterility level (F0-value) of canned mushroom by using different combinations of times and temperatures of retorting.
Agaricus bisporus in brine contained in 300×407 cans was heat processed in a horizontal static retort.
Three different retort temperatures (115, 121, and 130°C) and different operator processing times ranging from 2 to 97 minutes were employed to achieve different levels of F0-values.
Our results showed that at the same level of sterility, steam consumption inversely decreased with the increase of retort temperature.
At the same F0-value of 10 minutes, energy efficiency for up to 72.9% and 58.1% per batch of retorting was achieved by increasing the temperature from 115 to 130°C and 115 to 121°C, respectively.
Since steam consumption is a major element of production costs in the canning industry, the selection of higher temperatures and shorter time of retorting will have a positive commercial impact due to the reduction of production costs.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Pursito, Didik J.& Purnomo, Eko H.& Fardiaz, Dedi& Hariyadi, Purwiyatno. 2020. Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting. International Journal of Food Science،Vol. 2020, no. 2020, pp.1-8.
https://search.emarefa.net/detail/BIM-1171017
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Pursito, Didik J.…[et al.]. Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting. International Journal of Food Science No. 2020 (2020), pp.1-8.
https://search.emarefa.net/detail/BIM-1171017
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Pursito, Didik J.& Purnomo, Eko H.& Fardiaz, Dedi& Hariyadi, Purwiyatno. Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting. International Journal of Food Science. 2020. Vol. 2020, no. 2020, pp.1-8.
https://search.emarefa.net/detail/BIM-1171017
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1171017
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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